Baked goat’s cheese and pimiento tarts with spiced tomato chilli pickle

Name: Baked goat’s cheese and pimiento tarts with spiced tomato chilli pickle
Yield: Makes 4
Cuisine: Australia
Ingredients: 4 teaspoons Caramelised Onion; 4 X 7.5 cm/3 in shortcrust tart shells, baked blind; 150 g/5 oz fresh goat’s cheese/chèvre, slightly crumbled; 150 g/5 oz fresh goat’s cheese/chèvre, slightly crumbled; 1 tablespoon roasted strips pimiento/Spanish piquillo pepper, finely sliced; 1 tablespoon roasted strips pimiento/Spanish piquillo pepper, finely sliced; 1 egg; 1 tablespoon crème fraîche; ½ teaspoon sea salt; 1 tablespoon flat-leaf parsley, shredded; ¼ teaspoon freshly ground black pepper; 3 tablespoons Spiced Tomato Chilli Pickle

Preparation info

Makes
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 teaspoons Caramelised Onion
4 X 7.5 cm/3 in short

Australian
Oceania
Australia
Pescatarian
Pie

Method

Preheat oven to moderate (180°C/350°F).
Spread 1 teaspoon caramelised onion on base of each tart shell. Pile goat’s cheese on top and arrange some pimiento